Hollandaise Sauce

Hollandaise Sauce

Ingredients:

250 g butter, melted
2 tablespoons white wine vinegar
4 egg yolks
Juice of 1 lemon
Salt, to taste
Ground pepper, to taste
Instructions:

Melt the Butter: In a small saucepan, melt the butter over low heat. Set aside.
Prepare Double Boiler: Bring a pot of water to a gentle simmer, then place a heatproof bowl over the pot, ensuring it doesn’t touch the water.
Whisk Ingredients: Add the white wine vinegar ,egg yolks and pinch of salt to the bowl. Whisk continuously until the mixture thickens and turns pale, about 5-7 minutes.
Add Butter Slowly:Stop the heat and place a towel under it . Slowly drizzle in the melted butter, whisking constantly to create an emulsion. Add half, then a little water if thick, then the rest.
Season: Add lemon juice, salt, and pepper to taste. Set aside, keeping warm.

Poached Eggs and Assembly for Eggs Benedict

Ingredients:

2 Sourdough crumpets .
Recipe how to make them is here : https://youtu.be/M5gujHji3Lc
2 slices of ham
2 eggs
White wine vinegar (optional, for poaching)
Fresh parsley, for garnish

Instructions:

Poach the Eggs:
Fill a saucepan with water and bring it to a gentle simmer.
Add a splash of vinegar . Crack each egg into a small bowl.
Stir the water to create a whirlpool, then gently slide each egg in. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon.

Roast the Ham:
Heat a non-stick pan over medium heat.
Add the ham slices and cook for 2-3 minutes on each side until lightly browned and crisp.

Assemble Eggs Benedict:
Place a slice of roasted ham on each crumpet.
Top with a poached egg and drizzle generously with Hollandaise sauce.
Garnish with fresh parsley.

Serve and Enjoy: Serve immediately, while everything is warm.

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